Asparagus Pasta Salad
Umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of coconut cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe’s final moments, a rich glug of sesame oil glosses the chewy noodles and echoes the toasted flavor of the gim, which sings.
roasted seaweed, kombu, kosher salt, semolina pasta, coconut cream, white onion, garlic cloves, kamut black pepper, rice vinegar, asparagus, toasted sesame oil, Flaky sea salt